Baked Chicken & Veggies with Collagen
Packed with protein-rich chicken and perfectly roasted vegetables, this recipe is the definition of a satisfying and deeply nourishing meal. Striking the ideal balance between light and filling, it serves as an excellent option to help you maintain long-lasting satiety throughout the holy month of Ramadan.
Would you like to bring this vibrant, delicious dish to your Iftar table tonight? Let’s dive straight into the recipe! 🙌🏻✨
🛒 Ingredients (Serves 2)
- 1 chicken breast
- 1 medium potato
- 1 medium carrot
- 1 red bell pepper (capia)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme (or oregano)
- 1 teaspoon red pepper flakes
- A pinch of sea salt and freshly ground black pepper
- 1 scoop of Kiperin Classic Collagen
👩🍳 Preparation
- Prep the Chicken: Dice the chicken breast into even, bite-sized cubes.
- Chop the Veggies: Cut the potato, carrot, and red bell pepper into small, uniform pieces to ensure even cooking.
- The Collagen Marinade: In a large mixing bowl, combine the extra virgin olive oil, thyme, red pepper flakes, salt, black pepper, and 1 scoop of Kiperin Classic Collagen. Whisk thoroughly to create a smooth, well-blended seasoning paste.
- Toss and Coat: Add the diced chicken and chopped vegetables into the bowl, tossing them gently until every piece is beautifully coated in the collagen marinade.
- Arrange: Spread the mixture evenly across a baking sheet lined with parchment paper.
- Roast to Perfection: Place in a preheated oven at 180°C and roast for approximately 25–30 minutes, or until the chicken is tender and the vegetables are golden-crisp.
- Serve: Plate it up and enjoy it while it's beautifully hot.
Have a wonderful and blessed meal!
Bon appétit! ☺️☺️✨